New style boiled meat slices(xin pai shui zhu rou pian )

New style boiled meat slices

Introduction:

"Introduction" boiled sliced meat is a famous dish in Sichuan cuisine, which is characterized by spicy, spicy, fresh and fragrant taste, smooth and tender sliced meat, crisp and fragrant vegetable. Because the last process is to pour hot oil on the minced garlic, sea pepper noodles and Chinese prickly ash noodles, which is not only squeaky but also full of fragrance. The combination of red soup, green onion, white garlic and green vegetables is also the reason why the famous dishes in Central Sichuan have all kinds of "color", "fragrance" and "taste". In addition, this dish is famous for its cooking method of sliced pork, which is "boiled", and the former pork is tender and refreshing after being boiled But now, with the extensive use of feed hormones, the pork purchased by ordinary people's families is no longer suitable for boiling. After boiling, the sliced meat still has the smell of pork. The master of Shuimu Huating in Chengdu does not blindly follow the traditional "authentic" method, combined with the situation of the local food itself, and uses other methods to deal with the sliced meat. The improved new style of boiled meat is more suitable for our ordinary people, and more delicious! (the production site of this dish is provided by Shuimu Huating, Chengdu)

Production steps:

Step 1: cut garlic seedling with oblique knife

Step 2: take only half of the lettuce with leaves and cut it into sections

Step 3: slice the fillet

Step 4: add a little soy sauce, chicken powder and cooking wine to the fillet, mix well, add a little egg white, and finally add a little water starch.

Step 5: heat the pan, add a little oil, add a little prickly ash and dry sea pepper.

Step 6: dry pepper pot immediately under lettuce, prevent oil temperature is too high, dry pepper color black.

Step 7: after the lettuce changes color, stir fry the garlic seedlings evenly, salt a little, chicken powder a little, set aside.

Step 8: put 200g of oil in the pot (actual consumption is 10g), and cook until 8 is mature. A large amount of smoke comes out of the pot

Step 9: turn off the fire when making at home

Step 10: add the meat slices and slide them away with chopsticks

Step 11: add the meat slices and slide them away with chopsticks

Step 12: keep 50g of oil. As the oil temperature of sliced sliced pork is relatively high just now, stir fry Pixian Douban sauce directly over a low heat (Pixian Douban sauce can be controlled by myself, I prefer "Dandan brand" red and bright color, so I have to kill it before using it, until it is chopped into a fine sauce). Don't stir fry it over a low heat!!

Step 13: the color of Pixian bean paste turns red and bright. Just put down the sliced meat, stir fry evenly, add a little boiling water, and finally hook in a little starch to start the pot

Step 14: put the fried vegetables in the bottom of the bowl and pour the fried meat on top

Step 15: spread Chinese prickly ash noodles, sea pepper noodles, minced garlic and scallions on the noodles in turn, then cook 50g eight mature hot oil in a pot and pour it on the dishes. This Sichuan traditional famous dish boiled meat slice improved by Chengdu Shuimu Huating master is finished!

Materials required:

Pork loin: 250g

Lettuce: 150g

Garlic sprouts: 100g

Veteran: a little

Chicken powder: a little

Starch: 50g

Salt: a little

Oil: 200g

Pixian Douban sauce: 20g

Dried sea peppers: how many

Dried pepper: a little

Chinese prickly ash noodles: right amount

Sea pepper noodles: right amount

Minced garlic: a little

Scallion: a little

Egg white: a little

Note: 1, bean paste must be chopped in advance, the thinner the soup, the less impurities inside; 2, the last stir fry meat must be cooked into a small amount of boiling water, meat is tender and smooth taste; 3, pulp meat must not put salt, otherwise meat is easy to cross; 4, the last drenching oil, pepper noodles must be spread at the bottom, otherwise high oil temperature will make pepper lose flavor.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Xin Pai Shui Zhu Rou Pian